The Lobster Crust
Place all the ingredients inside of a blender and pulse to a puree or mash-like consistency. Place into a bowl and set aside.
Preheat oven to 425 degreees.
Season the snapper fillets with salt and pepper, and sear at medium to high heat in a non-stick skillet pan (about 3-4 minutes).
Once the snapper has caramelized, flip the fillets over and apply the wasabi marinade (on the now cooked side). Place in the oven for 5 minutes.
Mix all crust ingredients in a bowl and place the lobster crust on top of the oven–cooked snapper.
Switch your oven to broil and place the lobster crusted snapper back into the oven for 5-6 minutes.
Place the peanut oil in a medium saucepan at medium to high heat. Add all the ingredients except for the coconut milk.
Once the garlic has caramelized, add the coconut milk and reduce until sauce can coat the back of a spoon. Adjust seasoning with salt and lemon juice for your own palate.
Once sauce had reduced (12-15 minutes), strain through a sieve and using a stick blender, froth until foaming.
Spoon around your snapper and serve.